No-Bake Chocolate Hazelnut Cheesecake with Espresso Swirl

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A rich, no-bake cheesecake featuring a chocolate hazelnut crust and a velvety cream cheese filling accented with an espresso swirl for a bold finish. This recipe, ready in about 33 minutes, layers hazelnuts, graham cracker crumbs, unsweetened cocoa powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup hazelnuts
• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsweetened cocoa powder
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1/2 cup chocolate hazelnut spread (e.g., Nutella)
• 1 cup heavy cream
• 2 tsp instant espresso powder
• 1 tsp vanilla extract

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Instructions

1. Step 1: Preheat the oven to 350°F. Spread 1 cup hazelnuts on a baking sheet and toast for 8 minutes until fragrant and lightly browned; let cool, then finely chop.
2. Step 2: In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup unsweetened cocoa powder, and the toasted chopped hazelnuts. Stir in 6 tbsp melted unsalted butter until the mixture resembles wet sand.
3. Step 3: Press the crust mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon to create an even layer. Refrigerate while preparing the filling.
4. Step 4: In a large bowl, beat 16 oz softened cream cheese with 3/4 cup powdered sugar until smooth and creamy using a hand mixer on medium speed.
5. Step 5: Warm 1/2 cup chocolate hazelnut spread in the microwave for 20 seconds; add it to the cream cheese mixture and beat until fully combined and smooth.
6. Step 6: In a separate chilled bowl, whip 1 cup heavy cream and 1 tsp vanilla extract with a hand mixer on high speed until stiff peaks form.
7. Step 7: Gently fold the whipped cream into the cream cheese mixture until no streaks remain, being careful not to deflate it.
8. Step 8: Dissolve 2 tsp instant espresso powder in 1 tbsp hot water until smooth.
9. Step 9: Pour half of the cheesecake filling over the crust in the springform pan, then drizzle half the espresso mixture over the filling and swirl gently with a knife.
10. Step 10: Add the remaining cheesecake filling on top, then repeat with the espresso drizzle and swirl once more.
11. Step 11: Cover and refrigerate for at least 6 hours or overnight until set before serving.